Cherry Pie Filling

If I never pit another Cherry again...I'll live.  But I don't think I will ever survive again with store bought Cherry Pie Filling.  So next year, I will call in the minions (aka Andrea, Jenny Girl and any one else I can sucker!)

The recipe I used for this filling is from PickYourOwn.org  You can click the link for more details, or follow along:

Have EVERYTHING measured, jars, rims and lids hot, all the appropriate 'gitters' out, hot water bath at ready boil.

Bring a large pot of water to roiling boil.
Blanch cleaned, pitted cherries for exactly ONE minute after your boil returns.
Drain and return to pot and cover to keep warm.

Note:  Don't be an idiot like me...leave enough room in the pan for your cherries.  I made a mess!  Duh!

Ingredients for Cherry Pie Filling

3 1/2 C blanched cherries
1/4 C plus 1 T ClearJel 
1 C Pure Cane Sugar
1 1/3 C Cold Water
2 T. Lemon Juice

After reading up on ClearJel on PickYourOwn's website, I was convinced that I needed to be safe and broke down and ordered some.  Couldn't find it in any local store!  I ordered from BarryFarmFoods and it came in the nick of time!  Phew!

In a sauce pan, combine the ClearJel, Sugar and Water.  Stir to combine and set burner on Medium/High.  It will look a little lumpy and milky at first.

Continue to stir until it gets thick and bubbly.  Now, about mid way thru, I noticed these odd clear lumps forming.  Not to fear!  It turned out great!

Once bubbly, add Lemon Juice and boil exactly one minute and stir constantly!

Off heat, fold in cherries gently until combined.

Funnel into Quart Jars and seal with hot rims and lids.  Remove air bubbles with rubber spatula.

Place in Hot Water Bath and boil gently for 30 Minutes. 

Remove with Jar gitter and place on safe surface.  Do not disturb -preferably for 24 hours. 

I had a little left over so here is what I did for dessert tonight:

Crumb Topping

1 stick butter
1/2 to 2/3 C Flour
4 T Oatmeal
1 t Cinnamon
2/3 C Sugar
1/2 C chopped walnuts

Combine or cut in all ingredients and sprinkle on top of pie filling.  Bake at 350 till crumb topping browns lightly.

This was really good!  If I had graham crackers, I would have cut back some flour and added graham cracker crumbs instead.  You can't really mess it up.  Don't be afraid to experiment.  I also sprinkled a little cinnamon sugar on top.  You can also freeze any extra for later use.

I hope you get a chance to try out homemade pie fillings someday!  It really is wonderful and will make a believer out of you. 

And of course, it comes with the standard warning...It brings on the beggars!  Shhh...give it a minute... they'll come!!!